My favourite risotto recipe - extremely easy for beginners!
I use chardonnay or any dry white wine. To make arancini, cool the risotto in the fridge then roll into balls. Bind with 1 egg if its not sticking together. If desired, push a small piece of bocconcini cheese into the middle. Toss in flour, egg wash, then breadcrumbs, and deep fry until golden. Serve with a plain tomato pasta sauce, rocket dressed in balsamic vinegar and top with freshly grated parmesan. You could add cooked sliced chicken and/or peas immediately before adding the parmesan and lemon thyme.